Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method

Abstract

The determination of biogenic amines (BAs) plays an important role in ensuring food safety. In this study, the occurrence of BAs in 98 wine samples readily available to Chinese consumers, as well as the dynamics of BAs during the spontaneous fermentation of Cabernet Sauvignon and Marselan wines were determined by an improved ultra-performance liquid chromatography (UPLC) method. It was found that this novel approach presented a reduced Dns-Cl amount (0.55 mL), lower limits of detection (1.5–4.2 μg/L) and quantification (4.9–14.1 μg/L), and a much shorter analysis time (6 min). The cumulative BA levels varied significantly, from 3.46 ± 0.05 mg/L in Sauvignon Blanc to 59.12 ± 0.09 mg/L in Cabernet Sauvignon. Putrescine was the most abundant amine in wine samples, with concentrations ranging from 0.32 ± 0.12 mg/L in Cabernet Sauvignon to 31.17 ± 0.27 mg/L in Pinot Noir, while spermine was not detected in 80% of the wine samples and had the lowest concentration (average 0.205 ± 0.13 mg/L). None of the investigated samples presented relevant levels of histamine and tyramine above the limits specified by the European Food Safety Authority (EFSA). Thus, wines available in China are not a serious toxicological risk regarding the type and content of BAs. The malolactic fermentation (MLF) and the later stage of alcohol fermentation (AF) were found to be critical control points (CCPs) in the spontaneous fermentation of both Marselan and Cabernet Sauvignon wines. Moreover, the contents of putrescine, tyramine and tryptamine were significantly correlated with the contents of other amines, and, thus, could be used as important indicators of the quality and safety of wines. In general, these results are helpful to assess the risk of dietary intake of BAs and to evaluate the winemaking processes by food safety authorities. ● A rapid and high resolution UPLC method was optimized to determine biogenic amines. ● Abundant putrescine content was found in wine samples. ● Wines available in China may be considered safe for consumption. ● MLF and later stage of AF were the critical control points of red wine fermentation. ● Putrescine, tyramine and tryptamine were used as important indexes of wine safety.